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Charred Brussels Sprouts with Warm Honey Glaze<\/p>\nCharred Brussels Sprouts with Warm Honey Glaze<\/p>\n
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1\u00bd lb. brussels sprouts, trimmed, halved<\/p>\n
\u00bc cup extra-virgin olive oil<\/p>\n
\u00bd tsp. kosher salt, plus more<\/p>\n
Freshly ground black pepper<\/p>\n
\u00bc cup honey<\/p>\n
\u2153 cup sherry vinegar or red wine vinegar<\/p>\n
\u00be tsp. crushed red pepper flakes (optional)<\/p>\n
3 Tbsp. unsalted butter<\/p>\n
3 scallions, thinly sliced on a diagonal<\/p>\n
1tsp. finely grated lemon zest<\/p>\n
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Place a rimmed baking sheet on bottom rack of oven; preheat to 450\u00b0. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper. Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20\u201325 minutes. Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that\u2019s okay), 3\u20134 minutes. Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and \u00bd tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3\u20134 minutes. Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.<\/p>\n","protected":false},"excerpt":{"rendered":"
Charred Brussels Sprouts with Warm Honey Glaze 1\u00bd lb. brussels sprouts, trimmed, halved \u00bc cup extra-virgin olive oil \u00bd tsp. kosher salt, plus more Freshly ground black pepper \u00bc cup honey \u2153 cup sherry vinegar or red wine vinegar \u00be tsp. crushed red pepper flakes (optional) 3 Tbsp. unsalted butter 3 scallions, thinly sliced on a diagonal 1tsp. finely grated lemon zest Place a rimmed baking sheet on bottom rack of oven; preheat to 450\u00b0. Toss brussels sprouts…<\/p>\n